Wednesday, March 26, 2008

Indian Food

    Indian food is designed to shock your senses. Lot of attention to detail is given to rattle your brains. It is so tasteful that you never have a dull moment unlike when faced with a peanut butter sandwich where every moment is dull and listless. Right from the modified maan-chaau soop to the chicken chilli appetizers to fish curry to the rice and to the cold kheer or garam chai in the end. Thousands of years of carefully moulded culture have mastered the art of shaking you up, andar se. Can you imagine, how many grandmothers must have cooked on how many fires for how many years before a dosa was deemed perfect for consumption. As opposed to the the big Wendy's hamburger which is so fast, effecient, wall-street'ish and ugly. Sometimes, you want to talk to the poor bawarchi sweating in the desi restaurant; ask him where is he from, what do his kids do and how the fuck he got into this shithole. But, you'll just go back to work; your problems are more important. 
    An interesting nomenclature history that we figured - about how the "Bhatura" was invented and named. You know chhole-bhature, right? So the story goes like this. In the olden days a couple was serving some puris to their guests. By mistake, one dumbass cook put a lot more puri-powder (maida?) into the oil. A huge-ass puri popped out. Right at that moment a little punk walked into the kitchen and saw the huge-ass puri and screamed "Its a....its a....its a.... BHATURA"!

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